Skip to main content

Compositional Changes in Surface Mycoflora During Ripening of Naturally Fermented Sausages

Buy Article:

$37.00 plus tax (Refund Policy)


Changes in the composition of the surface mycoflora during ripening of naturally fermented sausages were examined. The samples were collected from small-scale production plants in Northern Italy. In the first part of the ripening process yeast dominated the mycoflora and constituted more than 95% (colony forming units [CFU]). After 2 weeks' ripening, yeast and molds were present in equal quantities. The molds continued to increase in numbers and at the end of processing the result was a more than 95% dominance. The genus Penicillium dominated the mycoflora at the end of the ripening process. Penicillium nalgiovense, a species frequently used as a starter culture, constituted 50% of the molds and was found to occur naturally in the environment. Four species, Penicillium olsonii, Penicillium spathulatum, Penicillium oxalicum and Penicillium capsulatum, that have not been isolated from this environment before constituted, respectively 15%, 5%, 3%, and about 1% of the mycoflora. Also, Penicillium species that are known as potential producers of mycotoxins were isolated; e.g., Penicillium verrucosum and Penicillium commune constituted 5 and 3% of the mycoflora. It was shown that six out of nine isolates of P. verrucosum produced ochratoxin A and one isolate produced citrinin. One isolate of P. commune was examined and shown to produce cyclopiazonic acid. A large number, 53, of Penicillium nalgiovense isolates were examined, but no known mycotoxins were shown to be produced after growth on synthetic agar media.


Document Type: Research Article

Affiliations: Chr. Hansen's Laboratorium, Denmark A/S, and Department of Biotechnology, Technical University of Denmark, Building 221, Lyngby 2800, Denmark

Publication date: April 1, 1995

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more